How to make out the chef's way of using cards. Make a technological map, calculation of the dish for your menu
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How TC and TTK are formalized
The main documents on the basis of which dishes are prepared are technological (TC) and Technical and technological cards (TTC). They are mandatory documents for any catering establishment, and must be developed for the entire list of dishes. When developing HACCP procedures, they are also necessary, since used in the production description.
Let's consider their differences.
Routing developed for each dish, based on a collection of recipes for public catering.
TC must contain the following information:
- list (composition) of products (ingredients);
- the mass of the ingredients used;
- the mass of the finished product;
- the mass of one portion;
- a description of the technological process of manufacturing products;
- a description of the design of the dish (appearance);
- a description of the serving of the dish (product);
- storage conditions;
- storage periods.
The recipe indicates the consumption rates of gross and net products for one or more servings, or for one or more kg, the output (net weight) of semi-finished products and the output of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products).
As a source of recipes, it is allowed to use Collections of recipes for catering establishments or other sources operating in the territory of the state that adopted the standard.
Technical and technological map (TTK)- is being developed only for new non-traditional products manufactured for the first time at a public catering enterprise. Which is absent in the collection of recipes.
The TTK establishes requirements for the quality of raw materials and food products, product recipes, requirements for the manufacturing process, design, sale and storage, quality and safety indicators, as well as the nutritional value of public catering products.
The technical and technological map contains the following sections:
- application area;
- requirements for raw materials;
- recipe (including the rate of consumption of raw materials and food products gross and net, weight (output) of a semi-finished product and / or output of a finished product (dish);
- technological process;
- requirements for the design, supply, sale and storage of public catering products;
- indicators of quality and safety of public catering products;
- informational data on the nutritional value of public products
nutrition.
Sources:
- GOST 31985-2013. Interstate standard. Catering services. Terms and Definitions
- GOST 31987-2012 Catering services. Technological documents for public catering products. General requirements for design, construction and content
Good luck and prosperity to your company.
In restaurants, a visitor's question about the ingredients of an unfamiliar dish is perplexing, or the answer is that it is a big secret. The client wants to know exactly what he ate - this is a completely normal requirement. To give an answer, you can look at the technological map.
Why do they draw up a technological map?
In the work of catering establishments focused on a different level of provision of such a service, a mandatory requirement is the presence of such a document as a technological map of a dish. The enterprise is not allowed to work without it. Why does the card exist? This is a question of random people in restaurant business, because the technological maps of cooking dishes have all the information that starts with the purchase of products and ends with which puts the customer's order on a properly served table. Competent drafting of this document allows chefs to find a way out of any situation in the kitchen without the instructions of the chef. For the restaurant owners, the dish performs the function of controlling the consumption of products, the cost of each dish, the cost of raw materials, receiving daily revenue and calculating the profitability of the enterprise and many other functions. This is a basic document that allows you to find out the profitability of a restaurant.
Cooking technology - what is it?
The cooking technology of a dish includes all concepts about products, from their quality, ending with the chemical composition and consumer value, about the methods of processing raw materials and semi-finished products, about the correct methods of storing products, blanks and finished products... There are also requirements for equipment, inventory in the kitchen with step by step instructions all the actions of the cook. In general, work at catering establishments is precisely the technological cards for dishes. Thanks to these nondescript tables and descriptions, it becomes possible to correctly, beautifully, tasty, healthy and timely feed the customer with ordered food in the amount that is stated in the menu. Then to receive a certain cost for such a service, which will provide a profit to a restaurant or cafe, and a random person, satisfied with the combination of the quality of food and its price, becomes a regular customer.
What data is there in this document?
The information carried by the technological charts of cooking dishes certainly includes the ways by which raw foods clean, wash, cut, undergo any heat treatment. There is also gross products, their grade and quality, rules for storing raw materials and ready-made food. This information should be consistent with the specific recipe books referenced in the card. Each technological map of the dish explains how to prepare raw materials, what time and at what time the product is processed, what weight loss occurs during the correct heat treatment, starting from the preparatory stage and ending with the stove. This data will allow the chef to use the required amount of food for cooking. portioned dishes... In addition to the step-by-step map for dishes, they contain data on the possible replacement of products, which are also regulated by special collections and allow you to make adjustments without losing taste properties and nutritional value. Up to registration and filing - everything is prescribed in this document.
How to draw up a map correctly?
In order for the technological map of the dish to be drawn up correctly and to fulfill its functional load, the following data must be entered into it.
What can you learn from this document?
Technological maps for dishes make the work of chefs of any category easier. It's no secret that many restaurant-style establishments undertake to train chefs from scratch, referring to a specific menu and an experienced chef. The question of such training is whether a kitchen professional can tell a newbie everything that is needed, and whether he wants to do it? For a novice culinary specialist, it is much more useful to read verified information collected in a single document. It is also useful for experienced workers to read such a card, because there are culinary products on the menu, which are ordered once a year, and some of the subtleties of technology can be forgotten. However, the most important function of the cards is the acquisition of the strictly necessary amount of products and their correct consumption. And also - the most tasty dish, but forgotten by a waiter or cooked incorrectly can permanently deprive any cuisine of its reputation.
Any catering establishment is obliged to start technological cards - this is required by law. Today we will tell you: what are technical maps, what they are and how to automate work with technological maps.
What is a technological map
In general, a technical map is a document containing information about the ingredients of a dish and how to prepare it... It contains the following information:
- the number and name of the products that make up the dish;
- recipe;
- rules of registration and submission.
The procedure for drawing up, maintaining and storing technological maps is regulated by GOST 31987-2012 "Public catering services". This document is mandatory for use at all catering establishments, regardless of the form of ownership. Failure to comply with this requirement threatens with penalties in accordance with the Code of Administrative Offenses of the Russian Federation.
Sample routing
What are the technological cards
Simple technological map - TC
Starts up on dishes prepared according to standard recipes. Such recipes are indicated in culinary guides and approved by the relevant GOSTs. In this case, simplified requirements are applied to the document: only the composition and recipe are indicated. At the request of the organization, you can specify the nutritional value. An important point: the TC must indicate the source of the recipe... This can be a link to a reference book or GOST, from which it was taken.
Simple shopping malls are used to prevent catering companies from reinventing the wheel every time. There is no point in developing its own own recipe boiled potatoes - this process is formulaic. The rules for registering a shopping mall according to a simplified scheme are specified in GOST 31987-2012 "Catering services".
Technical and technological map - TTK
But here everything is more complicated. Such a document is developed for each new dish, which is not in any reference book. There is much more information here. The TTK must indicate:
- the name of the organization that developed the technical and technological map;
- application area. In this paragraph, a list of catering establishments is written that can use the recipe at home;
- raw material requirements. Here is a list of accompanying documents, security confirmation, and so on;
- name and quantity of ingredients;
- the total mass of the dish at the exit. During cooking or heat treatment, dishes may lose some of their weight - this must be taken into account;
- complete description of the technological process. Everything is taken into account: from the methods of cutting products to the time of heat treatment. For each typical process, you need to indicate a reference to GOST or the regulatory document according to which it is carried out. For imported products, their recommendations are used;
- requirements for the design and rules for serving dishes, as well as storage conditions;
- quality and safety parameters. This paragraph describes the appearance, the nutritional value food, its taste and smell.
The TTK is developed by the responsible person and approved by the head of the catering establishment.
Technical and technological map of Greek salad
ТК and ТТК must be printed, have live signatures with seals and kept in an accessible place. They must be presented at the request of the inspection authorities.
Below you can download samples of technical plans for some dishes and drinks:
Technological maps are drawn up not only for catering products, but also in any other area where products are made from any raw material.
Technological maps and inventory systems
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It's not a secret for anyone that all enterprises that do not work according to the Collection of recipes (technological standards) are obliged to develop a document "Technical and technological map". However, not everyone understands how the TTK differs from the Technological map, and how it should look. In this article, we will give a detailed answer to this question.
So, the requirements for the design of the TTK and the information contained therein are detailed in GOST 31987-2012. We will not describe in detail the content of GOST, we will limit ourselves only to a description of the main features.
In contrast to the Technological map, in the Techno-technological, along with the calculation of the calorie content, the indication of the field of application, the requirements for raw materials and the requirements for the sale and supply, it is necessary to calculate and indicate the following indicators:
- Organoleptic indicators
- Physicochemical indicators (mass fraction)
- Microbiological indicators for the corresponding food group
Below is the methodology development of TTK, and we will describe in detail the calculation of all the necessary indicators. Such a methodology is based on the Methodological Guidelines, and all documents are generated automatically, in the program for chefs and technologists "Chef Expert".
Consider, for example, the calculation of all indicators for the TTK for the dish "Odessa Sausages"
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1. Calculation of food and energy value dishes |
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The calculation of the nutritional and energy value of the dish is carried out on the basis of the methodology given in the Guidelines for laboratory control of the quality of public catering products, M., 1997, (Letter No. 1-40 / 3805 of 11.11.91) (Part 2). |
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1.1. Determine the protein content in the first ingredient of the recipe - "Fat mesh (Spice)". We find the protein content in 100 grams of an ingredient according to the reference tables of the chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). The protein content in 100 grams of the ingredient "Fat mesh (Spice)" = 1.4 grams. The net weight of the ingredient "Fat net (Spice)" according to the recipe = 42 grams, therefore, the amount of protein in the ingredient = 42/100 * 1.4 = 0.59 grams (article 7 in volume 1). This ingredient IS EXPLODED to heat treatment, therefore, protein losses during heat treatment are determined according to reference data = 10% (article 10 in volume 1). Thus, the total amount of protein in the ingredient = 0.59 * (100-10) / 100 = 0.53 grams. (Article 14 in Volume 1) |
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1.2. The ingredient "Fat mesh (Pryatina)" DOES NOT HAVE TECHNOLOGICAL LOSSES after heat treatment (article 13 in volume 1), therefore the total amount of protein in the ingredient = 0.53 * (100-0) / 100 = 0.53 grams. |
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1.3. Ingredient "Fat Net (Spice)" is CONSIDERED in the outlet of the dish (article 17 in volume 1), therefore the protein content is CONSIDERED in the total protein content in the dish. |
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1.4. Similarly, we determine the content of carbohydrates and fats in the ingredient. |
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1.5. In the same way, we determine the content of proteins, fats and carbohydrates for all ingredients in the dish, and enter the data obtained in Table 1. |
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2. Calculation of the mass fraction of dry substances * |
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2.1. Defining the content dry matter in the first ingredient of the recipe - "Fat mesh (Spice)". The content of dry substances in 100 grams of an ingredient is found on the reference tables of the chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). The content of dry substances in 100 grams of the ingredient "Fat mesh (Spice)" = 94.3 grams. Net weight of the ingredient "Fat net (Spice)" according to the recipe = 42 grams, therefore, the amount of dry ingredients in the ingredient = 42/100 * 94.3 = 39.61 grams. |
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2.2. Ingredient "Fat mesh (Pryatina)" DOES NOT HAVE TECHNOLOGICAL LOSSES after heat treatment (article 13 in volume 1), therefore the total amount of dry ingredients in the ingredient = 39.61 * (100-0) / 100 = 39.61 gram. |
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2.3. The ingredient "Fat mesh (Spice)" is CONSIDERED in the outlet of the dish (article 17 in volume 1), therefore the content of dry substances is CONSIDERED in the total content of dry substances in the dish. |
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2.4. Similarly, we determine the dry matter content for all ingredients in the dish, and summarize the obtained values. |
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2.5. To convert to a percentage of the dry matter content in a dish, multiply the resulting amount by 100 and divide by the portion output (100 grams). |
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2.6. We sum this percentage with the maximum permissible salt content in the dish = 1.33%. Thus, we get the Maximum (theoretical) dry matter content in the dish = 62.39%. |
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2.7. The minimum permissible dry matter content is calculated using the formula: for first courses and sauces: 0.85 * Maximum dry matter content, for other dishes: 0.9 * Maximum dry matter content. 0.85 and 0.9 are coefficients that take into account the loss of dry substances during the cooking process and permissible deviations when portioning dishes. Thus, min. permissible dry matter content in the dish = 62.39 * 0.9 = 56.15%. |
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* In accordance with Appendix 2 of the Guidelines for laboratory control of the quality of public catering products, M., 1997, (Letter No. 1-40 / 3805 dated 11.11.91), in this category of dishes it is DEFINED mass fraction dry substances in laboratory analysis. |
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3. Calculation of the mass fraction of fat ** |
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3.1. Determine the amount of pure fat in the "Fat Net (Spice)" ingredient (the mass fraction of fat is taken into account only in the main fat-containing ingredients (butter, sour cream, milk, etc.)) by multiplying the net weight of the ingredient (in grams) by the fat content (in scales per 100 g of an ingredient, or in%) and dividing by 100. Data on the content of natural fat in cereals, meat products etc. neglected. MJ = 42/100 * 0 = 0 grams. |
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** In accordance with Appendix 2 of the Methodological Guidelines for Laboratory Control of the Quality of Public Catering Products, M., 1997, (Letter No. 1-40 / 3805 dated 11.11.91), in this category of dishes, the mass fraction of fat is NOT DETERMINED in laboratory analysis. |
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4. Calculation of the mass fraction of sugar *** |
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4.1. Determine the amount of pure sugar in the ingredient "Fat Net (Pryatina)" (the mass fraction of sugar in sucrose is taken into account only in sugar - sand, sugar - refined, icing sugar etc.), by multiplying the net weight of the ingredient (in grams) by the sugar content (in grams. per 100 g of the ingredient, or in%) and dividing by 100. MDS = 42/100 * 0 = 0 grams. |
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*** In accordance with Appendix 2 of the Guidelines for laboratory control of the quality of public catering products, M., 1997, (Letter No. 1-40 / 3805 dated 11.11.91), in this category of dishes, the mass fraction of sugar is NOT DETERMINED in laboratory analysis ... |
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5. Calculation of the mass fraction of salt **** |
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**** In accordance with Appendix 2 of the Guidelines for laboratory quality control of public catering products, M., 1997, (Letter No. 1-40 / 3805 dated 11.11.91), in this category of dishes, the mass fraction of salt is DETERMINED in laboratory analysis ... |
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6. Microbiological indicators |
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6.1. To determine microbiological quality indicators, we are guided by the Technical Regulations of the Customs Union TR CU 021-2011 "On food safety". |
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A correctly formed Technical - technological map looks like this:
In general, the process of developing the TTK is not particularly difficult if you develop documents using a special program. Calculating all indicators on a calculator is very long and ineffective. You can learn more about the program for the development of Technological Documentation "Chief Expert" on the official website
In the presented menu there are specialties, one of which is "Roast with mushrooms in pots" Director of the cafe "" 2014 TECHNICAL AND TECHNOLOGICAL CARD № 1. Figure 1 - "Roast with mushrooms in pots" Scope This technical and technological map applies on the dish "Roast with mushrooms in pots" produced by the restaurant "Canteen №1" and its branch, while all the necessary requirements for its preparation are observed. List of raw materials For the preparation of the second hot dish "Roast with mushrooms in pots", the following raw materials are used: Beef GOST R 54315-2011 Potatoes GOST R 51808-2001 Onions GOST R 51783-2001 Oil creamy GOST R 37-91 Raw materials used for the preparation of the second hot dish "Roast with mushrooms in pots" must comply with the requirements of regulatory documents, have certificates and quality certificates.
How to draw up a technological map for a dish
NEW College: Nutrition Computer program for catering and food accounting in primary and secondary institutions vocational education... make an order version for printing 1100 recipes of dishes (technological maps), chemical composition and nutritional value of dishes, culinary products, semi-finished products. In this section you will find a new reference book (recipe book), which contains technological charts (recipes) for cooking more than 1100 dishes.
Published norms for bookmarking products, semi-finished products (embedded dishes), gross and net per 100 grams of weight ready meal... The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie content (kcal), the content of vitamins: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals: Ca (calcium), Fe (iron).
How to draw up a technological map of a dish
In order to ensure a sufficient level of competence of the employees involved in the departments, an example of drawing up a technological map of an enterprise is provided. Thus, their first function is teaching.
The second task is to regulate a certain order of actions where it is possible to use different options work. Often the most rational methods are chosen by development specialists.
The third task is to ensure the fastest possible involvement in the new process and professional development of already working professionals. And a planned, well-written instruction will help them with this.
It follows that the flow chart should be drawn up in such a way that the least qualified employee of the enterprise can intuitively understand it, and competent specialists can find the required tips for themselves in their work.
Technological map of the dish. how to calculate?
Also meticulously and painstakingly include everything that occurs in the text here. Do not forget the names of the companies you do business with that are mentioned in the document.
Perhaps you use the services of a hired vehicle, then be sure to indicate who falls under the definition of a carrier. If your routes have separate names, be sure to decode them.
Attention
Remember abbreviations. They should also be included in this section. 5. General provisions and the main text of the technological map.
This is the longest section of the document. It includes a description of the organization of the process, technological features, routes. This can also include requirements for the quality of work and methods for assessing this quality.
Describe all the materials and resources you need to organize the process.
How to draw up technological cards?
Onions are chopped and sautéed, chopped is added boiled mushrooms and continue frying for 3-5 minutes. The flour sautéed in fat is diluted with hot mushroom broth to a homogeneous consistency, boiled for 20-25 minutes, salt is added and filtered, then the sautéed onion with mushrooms is put in and boiled for 10-15 minutes.
At the end of cooking, add sour cream and bring to a boil. Registration, filing, sale and storage. The second hot course "Pot Roast with Mushrooms" is served in a pot, sprinkled with chopped herbs.
Serving temperature of the dish should be 65 C. The term of realization of "Roast with mushrooms in pots" - immediately after preparation. Quality and safety indicators. Organoleptic characteristics of the dish: Appearance - the potato has the correct shape, the filling occupies the entire space of the inner part of the potato, the crust is moderately brown, homogeneous.
The consistency is soft.
Technical and technological map of the dish
The collection of recipes (technological standards) must develop a document "Technical and technological map". However, not everyone understands how the TTK differs from the Technological map, and how it should look. In this article we will try to give a detailed answer to this question. So, the requirements for the design of the TTK and the information contained therein are detailed in GOST 31987-2012.
We will not describe in detail the content of GOST, we will limit ourselves only to a description of the main features: Unlike the Technological Map, in the Technical and Technological, along with the calculation of calorie content, it is necessary to indicate the following indicators:
- Organoleptic indicators
- Physicochemical indicators (mass fraction)
- Microbiological indicators for the corresponding food group
Below we give a methodology for developing the TTK, and describe in detail the calculation of all the necessary indicators.
1100 recipes
In the event that the manufactured products are subject to long-term storage, reflect the conditions and shelf life in the technological map. 6 When making a map, adhere to the requirements of the National Standard of the Russian Federation GOST R 50763-2007 “Catering services. Public catering products sold to the population. General technical conditions". It regulates the content and design of the technological map for public catering products. 7 Sign the technological card by the chef or production manager, approve it by the head of the catering establishment. Pay attention The site contains a collection of the best recipes and recipes for dishes: recipes for baking bread, recipes for fish dishes, a catalog of recipes for salads, etc. Helpful advice Organization of catering production / Ready menu (download).
Sample recipe for a dish
You can add from 50 to 100 grams of green peas to the vinaigrette by reducing the pickles accordingly or sauerkraut... TECHNOLOGICAL CARD № 2 Figure 3 - Siberian borsch Table 6 - Technological map Name of products For the estimated number of portions 1 portion 4 portions 100 portions Gross, g Net, g Gross, g Net, g Gross, g Net, g 1 2 3 4 5 6 7 Beets 48 39 192 156 4800 3900 Fresh cabbage 24 19 96 76 2400 1900 Potatoes 13 9.5 52 38 1300 950 Beans 9 9 36 36 900 900 Carrots 12 9 48 36 1200 900 Onions 11.5 9 46 36 1150 900 Tomato puree 7 7 28 28 700 700 Cooking oil 4 4 16 16 400 400 Garlic 1 1 4 4 100 100 Granulated sugar 2 2 8 8 200 200 Vinegar 3% 1.5 1.5 6 6 150 150 Water 193 193 772 772 19300 19300 Yield 250 Cooking technology Chopped cabbage is placed in boiling broth or water and boiled for 10-15 minutes.
Sample technological map of Ukraine dish
The protein content in 100 grams of the ‘Fat mesh (Spice)’ ingredient = 1.4 grams. Net weight of the ingredient ‘Fat net (Spice)’ according to the recipe = 42 grams, therefore, the amount of protein in the ingredient = 42/100 * 1.4 = 0.59 grams (item 7 in item 1). This ingredient IS EXPLODED to heat treatment, therefore, the loss of protein during heat treatment is determined according to the reference data = 10% (article 10 in volume 1). Thus, the total amount of protein in the ingredient = 0.59 * (100-10) / 100 = 0.53 grams. (Article 14 in Volume 1) 1.2.
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The ingredient ‘Fat net (Pryatina)’ DOES NOT HAVE TECHNOLOGICAL LOSSES after heat treatment (article 13 in volume 1), therefore the total amount of protein in the ingredient = 0.53 * (100-0) / 100 = 0.53 grams. 1.3. The ‘Fat Net (Spice)’ ingredient is CONSIDERED in the dish outlet (article 17 in volume 1), therefore the protein content is CONSIDERED in the total protein content of the dish.
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An example of drawing up a technological map of a dish
Examples of a technological map are present in any production, be it an aircraft plant or a public catering facility. This standardized document is mandatory in the enterprise, however, the form and appearance differ from industry to industry. What is it? Examples of routing include the required information for workers performing a specific operation. It can take the form of a procedure or instruction, be presented in the form of text, tables, graphs, recipes, action plans, and so on. What it should be In whatever form the examples of the technological map were executed, it should answer the following questions: 1. What to perform (what operations or procedures). 2. How to perform (specific steps are described in a specific order and sequence). 3. How often they should be done (regulated regularity, frequency). 4.
Recipe The recipe for the dish "Pot Roast with Mushrooms". Table 3 - Technological map Name of raw materials Gross weight (g) Net weight (g) Beef 162 119 Potatoes 253 190 Onions 30 25 Tomato puree 12 12 Salt 12 12 Pepper 10 10 Yield 325 Technological process Preparation of raw materials for the production of the second hot dish "Roast with mushrooms in pots" is carried out in accordance with the Collection of recipes for dishes and culinary products for public catering enterprises (2010).
Cooking technology Meat is cut into cubes, sprinkled with salt and pepper, fried. The potatoes are cut into cubes and fried. Onions are cut into half rings and sautéed. Put meat in a pot, potatoes, onions on it, pour sour cream-mushroom sauce and stew. Prepared for the sauce dried mushrooms soaked and boiled. The broth is filtered, the mushrooms are washed, cut into strips.
Example of filling out a recipe for a dish
I have worked for a long time in the field where they are developed and applied, and therefore I can tell you about them. And I even have a second education in the specialty of a restaurant technologist.
They work with them in the kitchen of a restaurant or cafe, and in any dining room. Technological card is developed for any first, second course, or appetizer, salad and even for drinks and any cocktails such a card is being developed.
Here is an example of what this card looks like for a first course. The card must be approved by the head, it is calculated according to the recipe book, meaning the tab of the product. The name of the dish is written, from which number of the collection it was taken, and a bookmark is made for 100 servings and for one. And the portion output is shown. Cards exist so that the bookmark of products is respected, and also so that you can make a record of the consumption of products in the kitchen.